Let the summer baking begin! Gajamos girls are apart post-graduation but don’t despair! That just means you’ll be getting gajamos tips from two cities instead of one!
So gajamos girl Jenny here checking in from New York, where long summer days means a lot of baking and reading….and shopping and eating and shopping again 😉
Breakfast was getting boring and I wanted the perfect (and somewhat patriotic?) snack to cook up on Memorial Day. After browsing many recipes and rummaging through my cabinets, I found the perfect recipe — Martha Stewart’s Healthy Banana-Blueberry Muffins and added some modifications. These muffins (or cupcakes!) are a healthy treat, at just about 100 calories if you use make cupcake-sized muffins or about 200 if you use a full-sized muffin baking tray.
There’s a few tips & tricks weaved into the recipe, we hope you enjoy!
What you’ll need:
- 1 3/4 cup flour
- 1/4 cup wheat germ (or oatmeal)
- 1 tsp baking soda
- 1 stick salted butter (or unsalted butter & 3/4 teaspoon of salt)
- 1/3 cup white granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs, 2 ripe bananas
- 1/3 cup whole milk (or 2%)
- 1 tsp pure vanilla extract
- 1 1/3 cup fresh blueberries
- 2 medium sized bowls & one large sized bowl
- measuring cups & measuring teaspoon (or a soda bottle cap)
- Muffin in or cupcake tin (makes 12 muffins or 24 muffin-cupcakes)
If your bananas are not ripe yet: stick your bananas, peel and all, in the oven at 300 deg for 30 minutes to an hour, depending on how ripe they are (the more ripe, the less time). Cool the bananas and peel, making sure to capture all the syrupy, sugary goodness that oozes out when you peel it. (P.S. Don’t let the black color alarm you, they taste a lot better than it looks when you cook it!)
If you don’t have a teaspoon measuring tool: Did you know that a Coca Cola bottle cap measures exactly one teaspoon? Best. discovery. ever. (for any baker with a 16 year old brother at home, that is)
If you don’t have fresh blueberries: We heard this recipe (and any fruit cake-type goods for that matter) works just as well with frozen fruit! We love the juiciness of baking with fresh blueberries, so we always recommend that!
If your butter and eggs are not room temperature: Leave them out in the sun or on the kitchen counter near a boiling pot or sizzling pan if you’re cooking. Don’t overdo it for more than 30 minutes, to avoid spoiling and/or premature cooking.
- Preheat the oven to 375 deg
- In a medium bowl, whisk together flour, wheat germ, and baking soda (and salt if using unsalted butter).
- In the other medium bowl, mash the overripe bananas using a fork until it has a consistency close to mashed potatoes or mashed plantains, then add the milk and vanilla extract.
- In the large bowl, beat butter and sugar until light and fluffy. Then add the eggs, one at a time and continue to beat until light and fluffy.
- Mix in the banana & milk mixture and the flour mixture, alternating and beating continually.
- Fold in the blueberries with a spatula.
- Line the baking ware with cupcake or muffin liners divide the batter evenly into each of the cups. Bake for 20-22 minutes for cupcake tins and 25-30 minutes for muffin tins. Be sure the swap top and bottom racks and reverse the front to back for the tins halfway through the baking time for even baking.
- Stick a metal chopstick or wooden toothpick in to make sure it comes out clean when done.
- Cool in finished product in baking ware for 10 minutes, and then for an additional 10 minutes on the baking rack.
Our finished product
What we got was a deliciously moist, banana muffin with plenty of blueberry surprises along the way!
We hope you enjoy the recipe! Let us know how yours turns out or any other favorite healthy summertime recipes 🙂
E & J